Cream of Broccoli Soup

Ingredients

• 1.0 tbsp Wheat Flour
• 0.25 cup Onion
• 1.0 g Broccoli
• 1.0 cup Milk
• 1.0 tbsp Olive Oil
• 1.0 pinch Black Pepper
• 0.5 tsp Cloves
• 0.25 tsp Salt
• 1.0 cup Water
• 0.25 tsp Oregano
• 1.0 pinch Nutmeg

Cooking Steps

1. First break the broccoli into small or medium-sized florets or you can chop them.
2. Heat water with salt in a pot. Let the water vigorously boil.
3. Switch off the heat and add the broccoli florets.
4. Blanch for about 15 to 20 seconds and then drain the florets. Reserve a few broccoli florets for garnish.
5. The above blanching method is to get rid of the insects in the broccoli.
6. Heat butter in a sauce pan. Add the onions and garlic and sauté until they soften.
7. Add the flour. Stirring often sauté for 2 minutes on a low heat.
8. Then add the drained broccoli. Mix well.
9. Add water or vegetable stock.
10. Mix again thoroughly and cover the pan with its lid.
11. Simmer until the broccoli is cooked well and tender. Cooking broccoli takes about 6 to 7 minutes.
12. Do check while the broccoli cooks a couple of times
13. In the meantime heat milk on a stovetop or in the microwave.
14. No need to boil, simply heat the milk.
15. When the soup mixture is still slightly hot or warm, using an immersion hand blender, blend the soup until smooth in the same sauce pan. You can also blend in a regular blender.
16. Add hot milk to the pureed soup and combine well.
17. Keep the soup pan on the stovetop and begin to simmer on a low heat.
18. Season with oregano or any dried or fresh herbs of your choice. You can include about 1 to 2 teaspoons of fresh herbs.
19. Simply gently heat through the soup. No need to bring it to a boil. Stir occasionally.
20. Lastly season with salt, freshly crushed black pepper and ground or grated nutmeg.
21. Pour soup into soup bowls and garnish with broccoli florets.
22. Serve cream of broccoli soup hot, as it is or with toasted buttered bread or baguette.
23. Instead of garnishing with blanched broccoli florets, you can garnish the soup with bread croutons, cream, cheese, or fresh herbs like parsley, basil or cilantro.
24. Store any leftover or make-ahead broccoli soup in an airtight container in the refrigerator.
25. If properly stored, your soup will last for 2 to 3 days in the fridge or up to 1 to 2 months in the freezer.